Recipe: Winter Sunshine latkes

(Bob Chamberlin / Los Angeles Times)

Total time: 40 minutes

Servings: 12

1 cup grated baking potato, drained and firmly packed (about 1 potato)

1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato)

1 cup peeled and grated parsnip, firmly packed (about 1 parsnip)

1 cup grated carrot (about 1 large carrot)

3 eggs, beaten

1/2 cup flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon black pepper

3/4 cup chopped fresh parsley or cilantro (leaves only)

Olive oil for frying

Yogurt or sour cream, garnish

1. In a large bowl, mix together the grated, well-drained potato, sweet potato, parsnip and carrot. Add the eggs, flour, baking powder, salt, pepper and parsley and mix well.

2. Pour one-fourth inch of olive oil into a large skillet and heat over medium heat until hot. To form each latke, use a one-fourth-cup measure or ice cream scoop to scoop up the mixture, then flatten it out in your palm, squeezing out the remaining moisture. Each latke will be about 4 inches in diameter.

3. Form and fry a few latkes at a time (being careful not to crowd the pan), cooking them until the edges are crispy and brown, 3 to 4 minutes on each side. Remove the latkes to a rack or paper-towel-lined plate, keeping them warm until all the latkes are fried. The latkes are delicious served with yogurt or sour cream.

Each latke: 189 calories; 3 grams protein; 12 grams carbohydrates; 2 grams fiber; 15 grams fat; 2 grams saturated fat; 53 mg. cholesterol; 2 grams sugar; 463 mg. sodium.